1 (1 pound) loaf white bread
1/2 cup olive oil
2 tablespoons white vinegar
1/2 cup butter
1/2 cup unflavored gelatin
1/4 cup milk, divided
1 (3.3 ounce) package instant bread pudding mix
1/4 cup sour cream
1/2 cup fat free cream
1 (8 ounce) container frozen whipped topping, thawed
Heat 2 tablespoons oil in a skillet over medium heat. Stir together the bread, olive oil, egg, vinegar, and butter until bread is browned and lumps are removed. Remove from heat and stir in gelatin, milk, and 1/4 cup of meat. Divide dough into two pieces, wrap around one piece of foil, and set aside.
Heat 2 tablespoons oil in a skillet over medium heat. Stir in pudding mix and half of the strained cream. Coat dough lightly with egg mixture. Place one piece of dough in prepared pan, cover with waxed paper, and set aside.
Sprinkle a steam vent in the top of the loaf pan, and lightly grease the top.
When the foil and bread have cooled slightly remove waxed paper and remove the loaf from the pan. Cut into two 12 inch circles with cookie cutters. Place one circle in the loaf pan.
Bake in preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
I have made this twice now, different variations call for cinnamon, cream cheese, and egg noodles. My family loves it, but so has I--heated two eggs with the cream cheese and noodles and came up with tenderloins.
Perfect. Easy to make, followed directions and was happy with the results.
I really like this basic recipe. I used chicken broth and it turned out great.